21: Stuffed Cabbage (Sarmathes) 1 head cabbage, medium size 1 large onion, chopped 1 lb ground meat 1/2 cup rice 3 Tbsp parsley or mint chopped Salt & pepper to taste 3 tomatoes, sliced or 1 can tomatoes Remove outer leaves of the cabbage and lay in bottom of pot or pan being used. Remove as much core as possible from center, and drop head of cabbage in kettle of boiling water into which a little salt has been added. Cook about 5 minutes or until leaves are slightly soft. Do not overcook. Carefully remove leaves one at a time. Trim heavy center vein to facilitate folding and rolling. Into each leaf place about a Tbsp of the chopped meat which has been combined with the washed rice, onions chopped and seasonings. Carefully roll up, using toothpicks if necessary, and arrange in pot or baking pan. Cover in chicken broth. Cook over a low fire or bake in a moderate oven until tender. Make avgolemono (lemon) sauce out of the stock after fully cooked.